Ingredients

Metric
Imperial

For the cupcakes

  • 500 g SASKO BRAN MUFFIN MIX
  • 2 extra large eggs
  • 250 ml milk
  • 125 ml vegetable oil
  • 1 1/2 cup carrots, grated
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 cup tinned pineapple, drained and chopped

For the icing

  • 100 g butter (room temperature)
  • 100 g icing sugar (sifted)
  • 200 g cream cheese (room temperature, softened)

Method

  1. Preheat the oven to 180°C.
  2. Beat together the eggs, milk and oil with a whisk.
  3. Add SASKO BRAN MUFFIN MIX to the egg mixture and mix until well combined for 1 minute.
  4. Fold in the carrots, vanilla, nutmeg, cinnamon and pineapple.
  5. Divide the batter equally into a well-greased muffin pan.
  6. Bake for 20 – 25 minutes.
  7. Beat the butter and icing sugar with electric mixer until light and fluffy. Fold in the cream cheese.
  8. Once the cupcakes have cooled down completely, spread some of the cream cheese icing on top and serve.

Ingredients

For the cupcakes

  • 500 g SASKO BRAN MUFFIN MIX
  • 2 extra large eggs
  • 250 ml milk
  • 125 ml vegetable oil
  • 1 1/2 cup carrots, grated
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 cup tinned pineapple, drained and chopped

For the icing

  • 100 g butter (room temperature)
  • 100 g icing sugar (sifted)
  • 200 g cream cheese (room temperature, softened)

Method

  1. Preheat the oven to 180°C.
  2. Beat together the eggs, milk and oil with a whisk.
  3. Add SASKO BRAN MUFFIN MIX to the egg mixture and mix until well combined for 1 minute.
  4. Fold in the carrots, vanilla, nutmeg, cinnamon and pineapple.
  5. Divide the batter equally into a well-greased muffin pan.
  6. Bake for 20 – 25 minutes.
  7. Beat the butter and icing sugar with electric mixer until light and fluffy. Fold in the cream cheese.
  8. Once the cupcakes have cooled down completely, spread some of the cream cheese icing on top and serve.

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